impact of an edible blend coating composed of chitosan, carrageenan, and starch enriched with berberis vulgaris alcoholic extract on oxidative, physicochemical, and sensory attributes of hamburger patties

Background: hamburger patties are susceptible to quality deterioration due to oxidative spoilage. the current research evaluated the effect of edible blend coating of chitosan/carrageenan/starch (ebc) enriched with berberis vulgaris alcoholic extract (be) on hamburger patties’ oxidative, physicochemical, and sensory characteristics. methods: anti-radical capacity of be was determined by dpph and h2o2 scavenging tests. different ebc containing various concentrations of be (1-3% w/v) was prepared. weight loss (wl), ph, peroxide value (pv), thiobarbituric acid reactive substance (tbars), and sensory characteristics of hamburger patties were evaluated during 16 days of storage at 4 °c.results: the be’s dpph and h2o2 scavenging activities were 52.5% and 46%, respectively. the oxidative stability of hamburger patties was improved using bio-edible coating enriched with 2% w/v of be (ebc/be2). no significant differences were observed between the results of ebc/be2 and ebc/be3. moreover, the implementation of ebc/be2 prolonged the stability of the physicochemical and sensory characteristics of the patties during 16 days of cold storage at 4 ºc. conclusion: these results confirmed that be is a valuable source of bioactive compounds possessing antiradical capacity. furthermore, ebc/be2 could be used as a coating material to decrease and postpone chemical and oxidative spoilage of hamburger patties by retarding moisture loss, reducing lipid oxidation, and eliminating dripping and discoloration.